Ingredients:

• 1 cup rolled oats
• 1/2 cup dried green or brown lentils
• 2 cups vegetable broth or water
• 1 cup diced tomatoes (canned or fresh)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon turmeric (optional)
• 1 tablespoon olive oil
• A pinch of salt and pepper
• Fresh cilantro or parsley, chopped (for garnish, optional)

Instructions:

Rinse the lentils below cold water. In a medium saucepan, convey 2 cups of water to a boil.After this add the lentils and reduce heat. Then simmer for approximately 20-25 mins or until gentle. Now drain and set apart. In a separate saucepan, deliver the vegetable broth or water to a boil. Now add the rolled oats and a pinch of salt. Reduce the warmth to low and prepare dinner for about 5-7 minutes, stirring every now and then, till the oats are soft and feature absorbed most of the liquid. While the oats cook, warm olive oil in a skillet over medium warmth. After this add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook dinner for an additional minute till fragrant. Stir within the diced tomatoes, floor cumin, paprika, and turmeric if the use of. Cook for another 2-3 minutes, allowing the flavors to meld collectively. Add the cooked lentils to the tomato combination and mix well. Once the oatmeal is cooked, stir within the lentil and tomato combination. Adjust seasoning with salt and pepper to flavor. Serve the oatmeal in bowls, garnished with sparkling cilantro or parsley if desired.